Chef de Partie - English Pub

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Chef de Partie – English Pub at Millennium Hotels and Resorts in Abu Dhabi offers you the chance to own a kitchen section, craft authentic British pub dishes, and work closely with the Sous and Head Chef to uphold taste, presentation, and rigorous food safety in a fast paced operation. You will manage mise en place, supervise junior staff, oversee stock, FIFO, waste control, and ensure HACCP compliance while delivering high volume service with consistency. The ideal candidate has proven English pub or gastropub experience and can confidently prepare classics like fish and chips, pies, roasts, grills, burgers, and sausages. To apply, tailor your CV to pub cuisine, quantify achievements, mention leadership and collaboration with front of house, and highlight readiness for on site Abu Dhabi.

As a Chef de Partie – English Pub, you will be responsible for managing your assigned kitchen section and preparing authentic, high-quality English pub cuisine in a fast-paced hospitality environment. You will work closely with the Sous Chef and Head Chef to ensure consistency in taste, presentation, and service while maintaining the highest standards of food safety and hygiene.

The ideal candidate will have proven experience in an English or British pub, gastropub, or restaurant specializing in traditional pub cuisine. You should be confident in preparing classic dishes such as fish and chips, pies, roasts, grills, burgers, steaks, sausages, and other British comfort food, while maintaining excellent quality and consistency during high-volume service.

• Manage the daily operations of your assigned kitchen section.

• Prepare and cook traditional English and British pub dishes according to standard recipes.

• Ensure consistency in food quality, taste, portion sizes, and presentation.

• Prepare mise en place and maintain readiness for lunch and dinner service.

• Cook a variety of grilled meats, steaks, burgers, fish, pies, roasts, and classic pub specialties.

• Ensure timely preparation and delivery of dishes during busy service periods.

• Monitor stock levels and assist with inventory control and ordering.

• Minimize food waste and maintain portion control.

• Ensure proper storage, labeling, and rotation of food items using FIFO procedures.

• Maintain cleanliness and organization of the kitchen section.

• Comply with HACCP, food safety, hygiene, and health and safety standards.

• Supervise and support Demi Chef de Partie, Commis Chefs, and junior kitchen staff.

• Work closely with the kitchen and front-of-house teams to deliver an excellent guest experience.

• Assist with developing seasonal specials and new pub menu items.

• Perform any other duties assigned by the Sous Chef or Head Chef.